Raspberry Chiffon Pie

1 1/2 (.25 ounce) envelopes unflavored gelatin
1/4 cup cold water
4 egg yolks, beaten
1 tablespoon lemon juice
1/2 cup white sugar
1 cup crushed raspberries
4 egg whites
1/4 cup white sugar
1/8 teaspoon salt
3/4 cup whipping cream, whipped
1 - 9 inch vanilla wafer crumb crust
                   
1. Soften gelatin in cold water. 
2. Combine egg yolks, 1/2 cup sugar, and lemon juice in a
   saucepan. Cook until mixture coats a spoon. Stir in
   gelatin, and then mix in crushed raspberries. Chill until
   partially set. 
3. Beat egg whites until stiff with 1/4 cup sugar and salt.
   Fold whipped cream and egg whites into raspberry
   mixture. Pour filling into chilled pie crust, and chill 3 to 4
   hours.